Search thousands of recipes reviewed by home cooks like you.

Penne Pasta with Spinach and Bacon

Penne Pasta with Spinach and Bacon

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Jean Tagliere

Jean Tagliere

This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 73.8g
  • 24%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mama2006
393

mama2006

4/30/2007

I always follow the recipe EXACTLY the first time I make it if I am planning on doing a "review." Otherwise, how can you trust the "stars" if everyone is rating it based on changing the recipe? This was extremely yummy. Very flavorful. Easy to make. DELICIOUS! I found none of the problems that other reviewers did.

COURTNEYGRIFF
206

COURTNEYGRIFF

2/11/2008

Ok-I change some of the recipes I use from this site-I usually hate it when people do it, but I can't help myself! I used a whole pound of bacon-sauteed that until crispy- drained off most of the grease (left about 2Tbsp.) sauteed a small onion with the garilc- added some dried basil and cayenne pepper- and added the tomatoes (I used tomatoes with green chiles) while I cooked the pasta. Once the pasta was almost done, I added the spinach to the tomato mixture and then drained the pasta and added it to the tomatoes. Once I brought it to the table, I served it with parmesan cheese. YUM-O!! My husband said 4. I said 5 because I think it's great. This would be good at room temp as a buffet dish, I think it'll be great as leftovers and would be awesome with some grilled chicken and mushrooms. Great recipe with lots of room to personalize! Thanks for an awesome start to a great meal! Served with garlic bread and a green salad.

Server33
178

Server33

8/2/2007

VERY GOOD! Just a couple upgrades...I used a pound of bacon and almost 2 pounds of pasta. I put some spinach in the skillet and some in the pasta drainer to test both ways. It's good both ways. The strainer/colander spinach was just bland and wilted. The skillet spinach absorbed bacon flavor, so I recommend the skillet spinach version. (Already putting in a pound of bacon, we're not exactly watching our figure here.) I added onions and garlic to the cooked/drained bacon. And at the end I added some cream to the skillet before dumping it over the pasta. This was really good.

Similar recipes